This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Ingredients
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2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate or cocoa mix
Directions
Special equipment: A 9-by-5-inch loaf pan
Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
Sift the flour and salt into a medium bowl.
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